Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

CI's Scallops with Mushroom Sauce




Source of Recipe


Cook’s Illustrated “All-Time Best French Recipes” issue 2016


Recipe Introduction


I made this for Valentine’s Day 2016. Creamy, rich goodness! We love scallops prepared almost any way and loved this. I don’t care for mushrooms, so I just sliced them LARGE and was easily able to avoid them. I cut the recipe in half and it was plenty for the two of us.


List of Ingredients




1 1/4 lb. large sea scallops, tendons removed
1 c. dry white wine
1/2 c. chicken broth
Salt and pepper
3 T. sweet butter
1 lb. large white mushrooms, trimmed and sliced
1 large shallot, minced
2 T. AP flour
1 t. minced fresh thyme
1/2 c. heavy cream
1 t. lemon juice


Recipe



Place the scallops in a sauce pan in one layer. Add the wine, broth and 1/4 t. salt. Add water, if needed, to just cover the scallops. Over high heat bring just to a simmer. Reduce the heat to low and simmer, about 3-5 minutes, until the scallops are just barely done. Place the scallops on a paper towel lined plate. Raise the heat to medium-high under the wine mixture and cook until the liquid has been reduced to 1 1/2 cups – 5 minutes or so. Cover to keep warm and set aside.

Over medium-high heat, melt 1 tablespoon butter in a 12-inch nonstick skillet. Add the shallots and mushrooms and cover. Cook, stirring occasionally, for about 5 minutes. You want the mushrooms to release their moisture. Take the cover off and continue to cook until the mushrooms start to brown. Add the other 2 tablespoons butter. When that has melted, add the thyme and flour and stir until the flour is absorbed and slightly browned. Add the wine mixture, slowly, whisking. Bring to a simmer and cook about 2 minutes, until thickened. Add the cream, bring back to a simmer and cook until the sauce coats the back of a spoon and holds when you pull your finger across it. Remove from the heat and add the lemon. Season to taste with salt and pepper.

Heat the broiler and place the top oven rack 6-inches below the element. Grease a 2-quart broiler-safe baking dish. Place the scallops in the dish in a single layer. Pour the mushroom sauce over the scallops. Broil 2-3 minutes – you want the scallops and sauce to get a browned finish.

Serves 4-6.